It’s evident from my recipe index that I don’t bake “normal” cakes very much. The only thing that actually looks like a cake was the vanilla mini cake and even that looks a bit odd.
Even this, isn’t a picturesque cake. One, it’s shaped in a loaf. They’re a lot easier to cut that way. Also, frosting? Um, no thanks, I don’t have the time (finals in 4 weeks!!! aaahhhhhhhhhhhhhh). I’ll just pour on the glaze if I want a sugar high. Also, it’s kinda dense and crumbly, but oh so moist and orangey!!!
Yes, that’s the other thing. Orange. ORANGE people, I need my ORANGES!!! They’re in season right now, and I have 20 pounds of them laying in my garage. They are tempting me like crazy…
Plus, this cake is amazingly filling. This way, I don’t have to go down and eat the whole cake in one day and have to bake another one.
Almonds, oats, and whole wheat flour and orange juice (no mentioning the butter). Sounds like breakfast to me!!! 😀
P.S. You might have also noticed from my recipe index that I haven’t updated in like a MILLION years. I promise I’ll get to it sometime!
Preheat the oven to 350 F.
Pour the almonds and oats in the food processor along with the zest of the two oranges and the slice of ginger. Pulse until fine and floury.
Cream the butter with the sugar until fluffy. Squeeze in the orange juice from the two oranges, Mix together (this might be a bit lumpy, but that's okay).
Add in the stuff from the food processor along with the baking powder.
Bake for 45 minutes, or until golden and a toothpick comes out clean.
Glaze with powdered sugar and a bit of orange juice, if desired.